Nutella Cheesecake #چیزکیک_نوتلا #چیزکیک_شکلاتی #نوتلا #nutella #چیزکیک #cheesecake
1 package Oreo biscuits
1/2 cup Unsalted butter
Filling:
295 g heavy Cream
100 g Powdered Sugar
450 g cream cheese, softened
50 g Sugar
1 tsp vanilla extract
180 g Nutella
3 tbsp water
3 tsp Gelatin
Topping :
170 g heavy cream
20 g powdered sugar
7 g cacao powder
6-8 Frerro Roche, finally chopped
35 g Nutella
1.For the crust: Prepare a 23 cm springform pan by lightly greasing with cooking spray, Line the bottom of the pan with parchment paper.
2.Grind the cookies into a fine crumb using a food processor.
3.In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir .
4.Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
1. Place cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Cool slightly, before adding to the mixture. Both mixtures should be a similar temperature to avoid any lumps.
2. Pour 295 g whipping cream into bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the cream aside.
3.Beat the softened cream cheese until it’s completely smooth. Next add the granulated sugar and vanilla extract and continue beating until smooth.
4.Next add beat in the Nutella, scraping down the bowl as needed and beating until it’s well combined.
5.Slowly fold in the whipped cream until it’s completely incorporated.
6.Add gelatin mixture to batter, beating until just combine. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 6 hours minimum.
Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the cocoa powder and powdered sugar and continue beating on high speed until stiff peaks form.
Garnish with Frerro and drizzle with Nutella
1/2 cup Unsalted butter
Filling:
295 g heavy Cream
100 g Powdered Sugar
450 g cream cheese, softened
50 g Sugar
1 tsp vanilla extract
180 g Nutella
3 tbsp water
3 tsp Gelatin
Topping :
170 g heavy cream
20 g powdered sugar
7 g cacao powder
6-8 Frerro Roche, finally chopped
35 g Nutella
1.For the crust: Prepare a 23 cm springform pan by lightly greasing with cooking spray, Line the bottom of the pan with parchment paper.
2.Grind the cookies into a fine crumb using a food processor.
3.In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir .
4.Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
1. Place cold water in a small bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy. Cool slightly, before adding to the mixture. Both mixtures should be a similar temperature to avoid any lumps.
2. Pour 295 g whipping cream into bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the cream aside.
3.Beat the softened cream cheese until it’s completely smooth. Next add the granulated sugar and vanilla extract and continue beating until smooth.
4.Next add beat in the Nutella, scraping down the bowl as needed and beating until it’s well combined.
5.Slowly fold in the whipped cream until it’s completely incorporated.
6.Add gelatin mixture to batter, beating until just combine. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 6 hours minimum.
Beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the cocoa powder and powdered sugar and continue beating on high speed until stiff peaks form.
Garnish with Frerro and drizzle with Nutella
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